Rice and Tomato Pie
Transform your weeknight dinner routine with this comforting and flavorful Rice and Tomato Pie, a delightful blend of creamy rice, juicy tomatoes, and melted cheeses all snugly nestled in a golden, flaky pie crust. This unique savory pie showcases a harmonious medley of pantry staples like white rice, tomato paste, and olive oil, enhanced with fragrant dried herbs such as oregano and basil. Whisked eggs bind the filling together, while a topping of gooey mozzarella and Parmesan cheese brings irresistible richness. Easy to prepare in just over an hour, this rustic dish is perfect for cozy family meals or potluck gatherings. Pair it with a fresh green salad for a complete and satisfying meal that captures the warmth of home-cooked comfort food.
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Recipe Information
Ingredients
- 2 cups Cooked white rice
- 3 medium Tomatoes
- 1 medium Onion
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 1 cup Shredded mozzarella cheese
- 0.5 cup Parmesan cheese
- 1 store-bought or homemade Pie crust
Instructions
Preheat your oven to 375°F (190°C).
Chop the tomatoes and onion into small pieces. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they are fragrant and the onion is translucent, about 3 minutes.
Add the chopped tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down.
Stir in the tomato paste, dried oregano, dried basil, salt, and black pepper. Cook for another 2-3 minutes to combine the flavors. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked rice and the tomato mixture. Mix until well incorporated.
In a small bowl, whisk the eggs together. Add the eggs to the rice and tomato mixture, stirring until fully combined.
Roll out the pie crust and place it into a 9-inch pie pan. Trim any excess dough hanging over the edges.
Pour the rice and tomato mixture into the prepared pie crust, spreading it out evenly.
Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top of the filling.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 5027 mg | 219% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 25.8 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1458 mg | 112% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1721 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
